In some cases, the best seasonal recipes are not the main dishes, but the sides. While many cooks spend hours roasting turkey on Thanksgiving Day, their family and friends gathered around the table might agree the dressing, vegetables, and casseroles are the stars of the show. So, why not add a seasonal, warm, roasted vegetable to your autumn meal rotation? My savory roasted butternut squash recipe will certainly satisfy your Thanksgiving guests, but is simple enough to be a go-to meal-prep recipe during the cooler months as an accompaniment to a main course.
Butternut squash is often prepared as a sweeter vegetable dish, seasoned with cinnamon and maple syrup. I find this way of cooking the squash results in softer texture that can sometimes be mushy. While I love cinnamon and maple flavors, I prefer the savory, spicy notes and the crispy outer edges of the squash in this recipe for savory roasted butternut squash. It’s an extremely versatile vegetable to have prepared and on-hand each week. In addition to plating it alongside a protein and some other sides, I love to add it to soups, sprinkle it on top of salads, and fold it inside of omelets.
Because I eat seasonally, I only enjoy it throughout the autumn and winter months, taking a pause from it during spring and summer. When its season rolls back around each year, I am always anticipating its arrival excited to bring it back into my recipe rotation. I know some people are intimidated by the process of peeling and cutting the butternut squash, but I have found that using a vegetable peeler rather than a knife to remove the outer layer makes preparing this vegetable much easier and faster than you might expect.
Grab your vegetable peeler next time you have a taste for a warm autumn side dish, and prepare this incredibly comforting savory roasted butternut squash.
Savory Roasted Butternut Squash
Ingredients
- 1 Butternut squash, cubed (medium size)
- 1 Tbsp Avocado oil (more or less depending on the size of the butternut squash; it should be enough to lightly coat squash
- 1-2 tsp Garlic powder (to taste)
- 1-2 tsp Paprika (to taste)
- 1-2 tsp Fresh or dried oregano (to taste)
- Salt & pepper, to taste (to taste)
- Dash Cayenne
- Fresh sage (optional)
Instructions
- Preheat oven to 400°F – 425°F, and line a stainless steel baking sheet with parchment paper.
- Wash, peel, and cube the butternut squash. I prefer to use a vegetable peeler to peel the squash, rather than a knife. I find it to be easier less wasteful. If you are using fresh herbs, wash and chop them.
- Place the cubed squash into a large bowl or gallon-sized Ziploc bag. Sprinkle the garlic powder, paprika, and salt & pepper into the bowl or bag, dusting the squash. I don't usually measure the spices, but you could start with 1-2 teaspoons of each and add more, if needed. Add dried or fresh herbs. Toss in the bowl to coat or close the Ziploc bag and shake vigorously until fully coated.
- Transfer the squash onto the parchment-lined baking sheet and spread evenly. Bake for 45 minutes – 1 hour, until lightly browned and cooked through.
- Serve as a side dish with meals, on salads, or in omelets. Store leftovers in a glass container in the refrigerator and add to meals throughout the week.
